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Pasta E Fagiolo

1 1/2 lbs fresh or dried northern beans
1 Tbs bacon fat
1 carrot
1 stalk celery
1 large onion
2 cloves of garlic
3 Tbs fresh or fresh herbs (parsely, chives, oregano)
3 Tbs tomato paste
3 quarts chicken or vergetable broth
pepper and salt to taste
1 lb pasta (I use bow ties)
olive oil

Soak the dried beans overnight. Pour off the water the next
day and boil them for 10 minutes. Pour off water.

Chop the carrot, celery, onion and garlic. Melt the bacon fat and saute the chopped vegetables and herbs, then add tomato paste.

Add broth and salt and pepper. Let simmer, covered, for 1/2 hour.

Add the beans. Stir well and let simmer over low heat for 2 more hours, until the beans start to break up.

Take out half of the beans and mash; return this back into the pot and stir well.

Add the pasta and cook it as desired.

Serve immediately, topped with fresh olive oil.